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Linguine with lobster recipe from on 23-03-2009 [Updated on 28-08-2018]
It was a long time that I wanted to make linguine with lobster! Last Sunday Elena and I tried our hand at preparing a fish-based lunch, starting with a seafood salad and ending with fried shrimp and squid. The lobsters used for this recipe were frozen, if they had been alive the procedure for preparing the linguine with lobster would be to dip them in boiling water before starting the preparation. With this recipe of linguine with lobster I wish you a good start to the week.
How to make Linguine with lobster
Make notches under the shell of the lobster before placing it in the pan.
In a large pan, put plenty of olive oil and a clove of garlic. Add the lobsters, cover and cook until the lobsters change color and turn a bright orange color.
At this point, lift the lobsters from the pan and arrange them on a cutting board. With a poultry cutter, cut them lengthwise in order to extract the pulp.
Set the pulp aside together with the claws.
Put the claws and lobster pulp emptied back into the pan and fry in oil.
Add the fumet, blend with the white wine and season with salt and pepper.
Add the pachino tomatoes and cook slowly for about 5 minutes.
Meanwhile, cook the linguine in abundant salted water, drain when al dente and pour into the pan together with the lobster sauce.
Add the chopped parsley and sauté the linguine with lobster in a pan over high heat.
Serve on plates with more fresh parsley.